This traditional recipe has a luxury twist, with the addition of our amazing ready-made seafood soup base, available here
500g Maris Piper potatoes
50g cheddar cheese
50g parmesan cheese
500g fish pie mix
110g smoked fish
8 king prawns or cooked crevettes
1 jar of seafood soup base
2 boiled eggs, cut in half
100g frozen peas
Good handful of baby spinach
Start by making the mash. In a large saucepan, boil the peeled and rinsed potatoes in heavily salted water for around 20-25 mins until very soft but not broken. Drain well and return to the pan. Mash well or put through a ricer if you have one. Add the butter and combine well, then season to taste. Add ½ of the cheddar and parmesan. Allow to cool slightly before transferring to a piping bag if you have one.
For the pie, sweat the leeks off in oil or butter until soft, combine all the seafood with the soup base and add the peas, spinach and egg (if using) and mix well, ensuring everything is coated well in the sauce. Add this to an oven proof dish (or dishes) and top with the mash.
Bake for 20 minutes at 190, then sprinkle the remaining cheese on the mash and cook for a further 5 minutes.
Allow to cool for at least 5 minutes before serving, this allows the pie to rest and will make it much easier to portion.